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These Paleo Chocolate Chip Blondies have amazing crispy edges, a soft, chewy center, and melty dark chocolate chunks! They’re made with almond flour and have a quick 10 minute prep time.
I started doing something new in my house a few weeks ago. I grabbed one of my old notebooks, placed it next to the cake plate in the kitchen that holds whatever baked goods are around, and I listed sections for each of the baked goods that I had around at the moment. Then I told my housemates to go write their comments.
Even I can get bored of describing new recipes, because there are only so many ways to describe a cookie or a cake. So now, I can bring you comments, straight from the voices of my housemates and the other various college-aged individuals who pass through my house and try the baked goods to come out of my kitchen. So far, results are good.
When I made these Paleo Chocolate Chip Blondies, I purposely left out any mention of the Paleo-friendly, gluten and sugar-free, healthy aspect of these bars. I just wrote chocolate chip blondies and waited to see if anyone noticed. The first comment:
“HOLY CRAP THESE ARE GREAT
These were a spot on hit with my friends, and have been a hit every time I’ve made them since. They’re fudge, chewy, rich, easy to make, and absolutely delicious.
Why you’ll love these chocolate chip gluten-free blondies
- Easy to make
- Only 10 ingredients
- Gluten-free & vegan option
- Made with almond flour
- Perfect make-ahead treat
- Easily doubled or tripled to make more
- Customizable with your favorite mix-ins
What’s in these healthy blondies (& substitution options):
- Almond Butter: or any other nut or seed butter that you love.
- Coconut Oil: you can also use butter or vegan butter.
- Coconut Sugar: adds such a nice caramelly sweetness, you can also use any other granulated sweetener.
- Egg or Flax Egg: make sure to use a flax egg to keep them vegan if desired.
- Vanilla Extract: for delicious flavor.
- Almond Flour: blanched almond flour is preferred. Hazelnut flour, sunflower seed flour, and tigernut flour also work. Oat flour can be used, but only use 2/3 cup.
- Baking Soda & Salt: for the best rise/texture & flavor! Don’t substitute these.
- Dark Chocolate: I love using big chocolate chunks, but chips will also be delicious. If you’re strict Paleo, try making your own Paleo chocolate chunks to use.
How to store blondies
Store your gluten-free almond flour blondies in an airtight container at room temperature for 2 days or in the refrigerator for up to a week.
You can also freeze for up to 6 months.
Want more paleo chocolate chip treats?!
- Paleo Chocolate Chip Cookies
- Grain-Free Peanut Butter Chocolate Chunk Blondies
- Paleo Chocolate Chip Skillet Cookie
- Magic Bar Skillet Cookie
More gluten-free blondies:
- Raspberry Blondies
- Chocolate Banana Nut Blondies
- Gingerbread Blondies
- Sweet Potato Blondies
- Apple Blondies with Caramel Glaze
Paleo Chocolate Chip Blondies
Ingredients
- ½ cup 128g almond butter or other favorite nut or seed butter
- ¼ cup 50g coconut oil or vegan butter, melted
- ¾ cup coconut sugar
- 1 large egg or a flax egg to keep vegan, see Notes
- 1 tablespoon vanilla extract
- 1 cup (96g) almond flour, see Notes
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 4 ounces dark chocolate chunks or chips
Equipment
Instructions
- Preheat oven to 350°F. Line an 8×8” square baking pan with parchment paper and spray with nonstick spray. Set aside.
- In a bowl, whisk together the almond butter, coconut oil, coconut sugar, egg, and vanilla extract until smooth and combined. Stir in the almond flour, baking soda, and salt. Fold in the chocolate chunks.
- Spread evenly in prepared pan and bake for about 20 minutes, or until lightly browned.
- Let the blondies completely in the pan. Use the parchment paper to pull the blondies out of the pan and place on a cutting board. Cut into 16 squares.
- Store blondies in an airtight container at room temperature for 2 days, or in the refrigerator for up to a week. You can also freeze them for up to 6 months.
Great recipe!! I figured so as there’s a delicious paleo cookie recipe I found online with almost exact ingredients and proportions. I did 1/2c coconut sugar and added several drops of stevia. I also used less chocolate chips (also made w/stevia) and added chopped walnuts. Wanted to bring down sugar content a bit. Will also try with a flax egg- does this change the texture at all??
Thanks for this!!!
Hi Sonya, a flax egg should be totally fine here! So glad you’re enjoying them.
Our family LOVES these. I bake these for tailgating at college games and they are loved by all! Even my gluten eating friends fight over the last one. I bake them in a mini square muffin tin to make them bite size.
So glad they’re a hit!! Thanks for the feedback, Tedra :)
Made this- delicious!! Whole family loved them! I subbed oil for applesauce. Also used just 1/2 cup coconut sugar, and added 1/4 cup of flax for extra nutrients. But would go by the recipe here. Appreciate a treat that used some almond flour instead of just nut butter, the consistency was like a standard blonde. Putting this recipe in my treat bank!!
So thrilled you’re loving them, Whitney! Thanks for the feedback & sharing your changes :)
So good!! I reduced the sugar and they were still plenty sweet. Made a double batch for a party and everyone loved them! There was one small piece left at the end of the night!
So glad they were a hit, Brooke! Thanks for the feedback.
I’ve made this so many times now. It’s so easy and quick to make and works for people who are GF and DF too. Sooooo tasty!! I make mine with peanut butter, not almond and I use dark chocolate with almonds in it, which adds a nice crunch. Thanks for the wonderful recipe, I’ve shared it many times.
So happy to hear this!! I love them with peanut butter too :) thanks for the feedback, Naomi!
Stupid question, but important? Almond butter, sweetened or not?
I always use unsweetened nut butters :)
When I thought about for 3 seconds I realized, of COURSE unsweetened. I made these today and they are delicious! High altitude required a longer bake time, but super yummy. I would sprinkle some salt flakes on top next time. The one thing I find is that they are really quite oily. I am wondering if you need the extra oil at ALL. All that nut oil seems like it would be enough. Would leaving out the oil affect the baking much? Will definitely use less next time, or maybe try banana or applesauce.
I have a MAJOR sweet tooth, but my gut hates me so I can’t eat what I want to. I discovered this recipe and oh my goodness, I can’t get enough of them! My friends and family loved them as well. I use peanut butter for the nut butter and regular butter instead of coconut oil. So easy too, I used 1 bowl and 3 measuring cups/spoons. Thank you so so much for sharing this!
I’m so glad you’re loving it! Thanks for the kind review, Emma.
Thank you for this recipe. These are fantastic! I have made several times since discovering this recipe. I have also made with melted ghee. Trying to completely switch and convert my favorite recipes to Paleo for health reasons and this one is high on my list of go to recipes. My whole family loves them. So moist, delicious and with chocolate chips!
So glad you’re loving them, Debbie! Thanks so much for the feedback.